美国塔夫茨大学Fang Fang Zhang团队研究了1999-2018年美国2-19岁青少年超加工食品消费趋势。2021年8月10日出版的《美国医学会杂志》发表了这项成果。

在过去的20年里，美国青少年的儿童肥胖率一直在稳步上升。越来越多的证据表明，超加工食品的消费与过度热量消耗和体重增加有关，但美国年轻人中超加工食品消费的趋势尚未明确。

为了了解美国年轻人对超加工食品的消费趋势，研究组使用1999-2000年至2017-2018年10次全国健康和营养检查调查（NHANES）的全国代表性样本，即33795例2-19岁美国青少年的24小时膳食回忆数据，进行了一项连续横断面分析。主要结局为NOVA定义的超加工食品消耗的总能量百分比，NOVA是一个已建立的食品分类系统，根据食品加工程度对食品进行分类。

研究组分析了青少年膳食摄入量，平均年龄为10.7岁，其中49.1%为女孩。1999-2018年，青少年超加工食品消费占总能量的估计比例从61.4%增加到67.0%，而未加工或最低程度加工食品消耗占总能量的比例则从28.8%降至23.5%，差异均显著。

在超加工食品的亚组中，即热即食和混合菜肴消耗的估计能量百分比从2.2%增加到11.2%，甜食和糖果消耗的能量百分比从10.7%增加到12.9%。但含糖饮料的估计能量百分比从10.8%降至5.3%，加工油脂、调味品和酱料的估计能量百分比从7.1%降至4.0%。与非西班牙裔白人青年（从63.4%增加到68.6%）相比，非西班牙裔黑人青年（从62.2%增长到72.5%）和墨西哥裔美国青年（从55.8%增长到63.5%）超加工食品能量消耗的估计百分比有更大的增长。

研究结果表明，根据1999-2018年的NHANES周期，美国年轻人从超加工食品消费中摄入的能量比例有所增加，并一直占他们总能量摄入的大部分。

附：英文原文

Title: Trends in Consumption of Ultraprocessed Foods Among US Youths Aged 2-19 Years, 1999-2018

Author: Lu Wang, Euridice Martínez Steele, Mengxi Du, Jennifer L. Pomeranz, Lauren E. O’Connor, Kirsten A. Herrick, Hanqi Luo, Xuehong Zhang, Dariush Mozaffarian, Fang Fang Zhang

Issue&Volume: 2021/08/10

Abstract:

Importance  The childhood obesity rate has been steadily rising among US youths during the past 2 decades. Increasing evidence links consumption of ultraprocessed foods to excessive calorie consumption and weight gain, but trends in the consumption of ultraprocessed foods among US youths have not been well characterized.

Objective  To characterize trends in the consumption of ultraprocessed foods among US youths.

Design, Setting, and Participants  Serial cross-sectional analysis using 24-hour dietary recall data from a nationally representative sample of US youths aged 2-19 years (n=33795) from 10 cycles of the National Health and Nutrition Examination Survey (NHANES) from 1999-2000 to 2017-2018.

Exposures  Secular time.

Main Outcomes and Measures  Percentage of total energy consumed from ultraprocessed foods as defined by NOVA, an established food classification system that categorizes food according to the degree of food processing.

Results  Dietary intake from youths were analyzed (weighted mean age, 10.7 years; 49.1% were girls). From 1999 to 2018, the estimated percentage of total energy from consumption of ultraprocessed foods increased from 61.4% to 67.0% (difference, 5.6% [95% CI, 3.5% to 7.7%]; P<.001 for trend), whereas the percentage of total energy from consumption of unprocessed or minimally processed foods decreased from 28.8% to 23.5% (difference, 5.3% [95% CI, 7.5% to 3.2%]; P<.001 for trend). Among the subgroups of ultraprocessed foods, the estimated percentage of energy from consumption of ready-to-heat and -eat mixed dishes increased from 2.2% to 11.2% (difference, 8.9% [95% CI, 7.7% to 10.2%]) and from consumption of sweet snacks and sweets increased from 10.7% to 12.9% (difference, 2.3% [95% CI, 1.0% to 3.6%]), but the estimated percentage of energy decreased for sugar-sweetened beverages from 10.8% to 5.3% (difference, 5.5% [95% CI, 6.5% to 4.5%]) and for processed fats and oils, condiments, and sauces from 7.1% to 4.0% (difference, 3.1% [95% CI, 3.7% to 2.6%]) (all P<.05 for trend). There was a significantly larger increase in the estimated percentage of energy from consumption of ultraprocessed foods among non-Hispanic Black youths (from 62.2% to 72.5%; difference, 10.3% [95% CI, 6.8% to 13.8%]) and Mexican American youths (from 55.8% to 63.5%; difference, 7.6% [95% CI, 4.4% to 10.9%]) than the increase among non-Hispanic White youths (from 63.4% to 68.6%; difference, 5.2% [95% CI, 2.1% to 8.3%]) (P=.04 for trends).

Conclusions and Relevance  Based on the NHANES cycles from 1999 to 2018, the estimated proportion of energy intake from consumption of ultraprocessed foods has increased among youths in the US and has consistently comprised the majority of their total energy intake.

DOI: 10.1001/jama.2021.10238

Source: https://jamanetwork.com/journals/jama/article-abstract/2782866